1 c Sugar
1 1/2 ts Baking powder
1/2 c Margerine
1 Egg; plus 1 yolk
= reserve white 1 ts Grated lemon peel
1 3/4 c Flour
1/4 c Sugar
1/2 ts Cinnamon
1/2 ts Ground cloves
1 Almonds
In large bowl, combine on medium speed sugar, baking powder, margerine, egg plus yolk and grated peel. Mix 1 minute. Lightly spoon flour slowly on low speed until well mixed. Roll Cookie dough 1/4 at a time to 1/8 inch thick. Cut with floured cookie cutter. If dough is too soft, chill 15 minutes.
Place cookies on greased cookie sheet 1 inch apart. Brush with slightly beaten reserved egg white. Combine 1/4 c sugar, cinnamon and cloves. Sprinkle over cookes. Press 1 almond firmly into each cookie. Bake at 350 for 8-10 minutes. —–